Fall in love with spelt

Even if you’ve just discovered AEOS skincare, you’ve probably heard us sing the praises of our biodynamic spelt oil more than once – it is after all the star ingredient in many of our award-winning formulations. But what makes spelt so special you ask and why put it on your skin? Let us explain…
Antioxidant powerhousePNT
Spelt oil is naturally rich in vitamin E, a powerful antioxidant that acts as a buffer against free radical damage and therefore slows down wrinkle formation. Vitamin E also plays a part in boosting cell regeneration and collagen production, keeping skin looking youthful. Research shows that natural forms of vitamin E are more potent and easily absorbed through the skin than synthetic forms  – and you won’t get anything more natural than the spelt oil grown on our own biodynamic farm.
Moisture-boosting EFAs
Spelt-copySpelt oil is also a potent source of the rejuvenating essential fatty acids which are crucial for a hydrated, supple complexion, yet harsh weather and ageing can both decrease their concentration in the skin. Topical application of our well-absorbed spelt oil formulations perfectly complements a diet rich in essential fatty acids, efficiently restoring moisture levels of dry skin.
Ready to experience the effectiveness of spelt oil first hand? Go on and treat yourself to our super-nourishing spelt cream – your skin will thank you after the long winter!
Double up on spelt for the ultimate beauty boost
You could even try doubling-up our favourite grain’s complexion-boosting powers by swapping wheat for spelt in your diet for a few weeks – spelt is higher in skin-enhancing protein, B-vitamins and minerals than modern wheat and is also easier to digest, making it a brilliant substitute. Stuck for ideas? Try replacing your regular loaf with this tasty whole spelt bread recipe by Dove’s Farm*:

500 g White Spelt Flour or Wholemeal Spelt Flour
½ tsp Salt
1 tsp Quick Yeast
1 tsp Sugar
300 ml Warm Water
1 tbsp Vegetable Oil

-In a large bowl mix together the flour, salt, quick yeast and sugar.
-Carefully measure the water and roughly mix it into the flour.
-While the dough is still claggy add the oil and knead well until it feels smooth and pliable.
-Leave the dough in a bowl covered with a cloth, in a draught free place, to double in size (about an hour). To make a quick bread omit this stage and    proceed straight to step 6.
-Turn the dough out onto a floured surface and knead the dough firmly for several minutes.
-Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
-Cover and leave dough to rise for about 25 minutes in a warm place.
-Bake in a preheated oven for 35/40 minutes.
Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7 for 35/40 minutes


  1. I’ve actually eaten spelt, but didn’t know the actually skin effects!

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